Description
Tuna Noodle Casserole is a creamy, satisfying dish that brings comfort to any table. This beloved American classic combines tender egg noodles, flaky tuna, and sweet peas in a rich sauce made with cream of mushroom soup and milk. Topped with a layer of sharp cheddar cheese and crispy panko breadcrumbs, this casserole is baked to golden perfection. It’s an easy, one-dish meal ideal for busy weeknights or family gatherings. Enjoy the nostalgic flavors of home cooking with this simple yet delicious Tuna Noodle Casserole recipe.
Ingredients
Scale
- 8 ounces wide egg noodles
- 2 (5 ounce) cans tuna, drained and flaked
- 1 (10.5 ounce) can cream of mushroom soup
- 1/2 cup milk
- 1 cup frozen peas
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
- Boil salted water in a large pot; cook egg noodles until al dente (7-9 minutes), then drain.
- In a bowl, mix tuna, cream of mushroom soup, milk, cooked noodles, peas, half the cheddar cheese, salt, and pepper until combined.
- Spread the mixture evenly in the prepared baking dish.
- In a separate bowl, combine panko breadcrumbs with melted butter.
- Sprinkle remaining cheddar cheese over the casserole and top with buttered breadcrumbs.
- Bake for 20-25 minutes until bubbly and golden brown.
- Let cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole (approximately 210g)
- Calories: 345
- Sugar: 3g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 45mg